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Stew of courgettes, eggplants, bell peppers and tomatoes

0
6609
Kitchen French
Calorie content 43 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 1.2 gr.
Fats * 2.5 gr.
Carbohydrates* 6.6 gr.
* per 100 gr. product
Stew of courgettes, eggplants, bell peppers and tomatoes
Content

During the vegetable season, stews become very popular on the daily menu. It is prepared simply and quickly, it brings a lot of benefits to the body, it allows you to combine almost any vegetables and get a balanced taste at the same time - how can you not love such a dish? It is recommended to cut vegetables for stews into pieces of the same size: this is important both for the aesthetic component and for optimal taste.

Ingredients

Cooking process

step 1 out of 8
Wash the courgettes and eggplants with running water and dry them. Cut off the stalk of the eggplant and cut it into small cubes along with the peel. Sprinkle the cubes with salt, mix with your hands and leave for fifteen to twenty minutes, so that possible bitterness goes away. After that, rinse the sliced ​​eggplant and wring out excess moisture with your hands. We also cut the zucchini into small pieces, in proportion to the eggplant cubes. If the courgettes are young and tender, use them whole. If the skin and seeds have already become coarse, then we must remove them.
step 2 out of 8
Wash the bell pepper and cut it in half. We clean the pulp from the seeds and cut off the stalk. Cut the pulp into small pieces, like the rest of the vegetables.
step 3 out of 8
We wash the tomatoes and make a cross-shaped shallow incision in the upper part of each fruit. Place the tomatoes in a deep bowl and pour boiling water over them. We withstand them for a minute or two and take them out. Remove the skin and cut the pulp into small cubes.
step 4 out of 8
Peel the onions and cut them into thin slices. We also peel the garlic and chop it finely with a knife. In a frying pan, heat the vegetable oil until hot, put the onion and fry it until translucent at medium temperature. Then put the chopped garlic and continue to fry for another minute or two.
step 5 out of 8
Add bell pepper cubes to the onion with garlic, mix and fry for two to three minutes.
step 6 out of 8
We put cubes of zucchini and eggplant in a frying pan, mix and fry everything together for five to six minutes.
step 7 out of 8
Finally, add the tomatoes, stir, reduce the temperature of the stove to the minimum, cover and simmer the stew for about twenty minutes. At the end of cooking, add salt and black pepper to taste to the vegetable mixture.
step 8 out of 8
We lay out the hot stew on portioned plates, sprinkle generously with chopped herbs and serve. Besides dill, parsley, basil, cilantro, or celery work well. The stew is also delicious cold.

Bon Appetit!

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